Abstract
The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on the vinification treatment.
Full text
PDF
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Fleet G. H., Lafon-Lafourcade S., Ribéreau-Gayon P. Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines. Appl Environ Microbiol. 1984 Nov;48(5):1034–1038. doi: 10.1128/aem.48.5.1034-1038.1984. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Lafon-Lafourcade S., Carre E., Ribéreau-Gayon P. Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines. Appl Environ Microbiol. 1983 Oct;46(4):874–880. doi: 10.1128/aem.46.4.874-880.1983. [DOI] [PMC free article] [PubMed] [Google Scholar]
- Lafon-Lafourcade S., Geneix C., Ribéreau-Gayon P. Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts. Appl Environ Microbiol. 1984 Jun;47(6):1246–1249. doi: 10.1128/aem.47.6.1246-1249.1984. [DOI] [PMC free article] [PubMed] [Google Scholar]